– 2 pounds carrots – 2 tablespoons extra virgin olive oil – 1 tablespoon honey or pure maple syrup; or 1 additional tablespoon extra virgin olive oil – 1 1/4 teaspoons kosher salt – ½ teaspoon ground black pepper – 1 teaspoon fresh thyme leaves* finely chopped, or ½ teaspoon dried thyme – 2 tablespoons finely chopped parsley
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